This Super Greens Pasta is one of my family’s all-time favourites – it’s quick, easy to make, and budget-friendly at just 86p per portion!
Not only is this pasta dish a joy to eat, but it’s also packed full of nutritional goodness, rich in protein, dietary fibre, vitamins, minerals and antioxidants. This is the kind of dish that will leave you feeling nourished from the inside out!
The “super green” element comes from a blend of roasted broccoli (my favourite way to enjoy it from frozen!), tender baby spinach or mixed leaves, and protein-rich edamame beans. Each green adds its own unique flavor and texture to the dish, making every bite a delight.
For the finishing touch, a drizzle of balsamic glaze brings everything together with a rich, tangy flavor that really makes those greens pop!
This recipe is part of my 3 Healthy Meals for £3 a Day series, designed for students or anyone looking for simple, delicious plant-based meals.
Ingredient Cost Breakdown
- 250g / 9 oz frozen broccoli florets (Tesco) – 30p
- 180g / 6½ oz Conchiglie pasta shells (Tesco) – 23p
- 100g / ¾ cup frozen edamame (soya) beans (Tesco) – 49p
- 2 handfuls of baby spinach or mixed baby leaves (30g) (Tesco) – 14p
- 4 TBSP hummus (Tesco) – 31p
- Drizzle of balsamic glaze (Tesco) – 25p
Total cost: £1.72
Cost per serving: 86p
Prices listed are for November 2024, sourced from Tesco where I currently do my main grocery shop.
The Good Stuff
✨ Broccoli is loaded with fibre, vitamins C, K, and A, folate, and antioxidants like sulforaphane, which support immune function, digestion, and have anti-inflammatory and cancer-fighting properties.
✨ Edamame (soya) beans are a great source of complete plant protein, containing all nine essential amino acids, along with fibre and essential nutrients like iron, calcium, magnesium and B vitamins, supporting muscle, heart and bone health. They also contain beneficial compounds called isoflavones that have antioxidant and anti-inflammatory properties and promote hormonal balance.
✨ Green salad leaves are packed with antioxidants, vitamins A, C, and K, folate, and fibre, supporting immune function, bone health and the digestive system.
✨ Hummus (made with chickpeas and sesame) provides plant protein, fibre, healthy fats, and essential nutrients like iron, folate, magnesium, and B vitamins, which support heart health, energy and digestion.
✨ Durum wheat pasta is rich in complex carbs and also contains useful amounts of protein and essential nutrients like B vitamins, magnesium, and iron, supporting energy metabolism and overall health.
Top Tips & FAQs
Why add hummus to the pasta?
Hummus and pasta might sound like an unusual combo, but they work wonderfully together! The hummus brings savoury flavour, creaminess, and extra nutrients to the pasta, and it helps keep the pasta from drying out. If you’re out of hummus, a light drizzle of extra virgin olive oil will also do the trick.
What are edamame beans?
Edamame beans are young, green soya beans harvested before they mature. They have a firm, fresh, slightly nutty taste and are great for stir-fries, salads, pasta dishes or for eating as a snack! For this recipe, you’ll need shelled edamame beans (found in the frozen vegetable section at most UK supermarkets).
Gluten-free options
Switch out the durum wheat pasta for a gluten-free pasta. I would recommend using a lentil or chickpea pasta as these are much higher in protein than rice pasta and also don’t contain any additives. The Tesco Red Lentil Pasta, for example, contains 20.9g of protein per 75g (dry weight) and just one ingredient – red lentil flour.
Recipe Card
Super Greens Pasta with Balsamic Glaze
Ingredients
- 250 g / 9 oz frozen broccoli florets
- ½ TBSP oil (I use olive)
- ¼ tsp salt
- 180 g / 6½ oz Conchiglie pasta shells
- 100 g / ¾ cup frozen shelled edamame (soya) beans
- 4 TBSP (60g) hummus
- 2 handfuls (30g) baby spinach or mixed baby salad leaves
- Drizzle Balsamic glaze
Optional add-ins:
- Pitted black olives
- Pan-fried tofu cubes
Instructions
- Preheat the oven to 210C (190C fan) / 410F.
- Arrange the frozen broccoli florets in a roasting pan and place in the oven for 10 minutes, to thaw. Transfer the broccoli to a colander and drain. Slice any large pieces in half, then return the broccoli to the pan. Lightly drizzle with oil, sprinkle with salt and stir through. Roast for 10-15 minutes, until the broccoli has browned round the edges.
- While the broccoli roasts, cook the pasta according to the package instructions. 3 minutes before the pasta is ready, add the soya beans to the pan and bring back to the boil. Once the pasta is cooked al dente and the beans are thawed, drain and return both to the pan.
- Stir in the hummus to evenly coat the pasta, followed by the baby leaves and roasted broccoli. Add in any optional extras.
- Arrange the pasta in warm bowls. Drizzle with balsamic glaze and serve.
Notes
Nutrition breakdown
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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If you try this Super Greens Pasta, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
